{I first posted this recipe in September 2008 — now updated with clearer instructions, a new photo and an excerpt from my cookbook, The Ultimate Panini Press Cookbook}
Once upon a time I asked Panini Happy readers to name their favorite sandwich. The overwhelming choice turned out to be the Reuben. It wasn’t hard for me to understand why. Just the sight of all of that bright pink, salty corned beef piled on top of mouthwatering sauerkraut, with Thousand Island dressing and melted Swiss cheese on rye . . . well, you know you’re in for a flavor explosion.
There are lots of Reuben variations out there—some use turkey or pastrami instead of corned beef, some opt for Russian dressing rather than Thousand Island. This version happens to be the one I like best, especially after St . Patrick’s Day when there is leftover corned beef in the fridge.
There are lots of Reuben variations out there—some use turkey or pastrami instead of corned beef, some opt for Russian dressing rather than Thousand Island. This version happens to be the one I like best, especially after St . Patrick’s Day when there is leftover corned beef in the fridge.
via:http://paninihappy.com/classic-reuben-panini/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PaniniHappy+%28Panini+Happy%29
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